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Then add the grated peel of a lemon, 1/4 of a grated nutmeg and the yolks of 6 eggs well beaten with 1 cup of sugar. Mix thoroughly and pour into a well-buttered pudding-dish; let bake until done. Then beat the whites to a stiff froth with 3 tablespoonfuls of pulverized sugar; flavor with vanilla. Spread on the pudding and let brown slightly in a hot oven. Serve with lemon sauce.
Take 2 quart of black cherries; remove the stones and mix with 1/2 pound of fine bread-crumbs, some chopped nuts, the beaten yolks of 4 eggs and 1/2 cup of sugar. Add the whites beaten stiff. Bake in a well-buttered pudding-dish and serve cold. Italian Potato Balls. Peel and boil potatoes in salted water until soft; drain, and mash smooth.
Pare and chop a dozen medium-sized apples, put them in a deep pudding-dish; sprinkle over them a heaping coffeecupful of sugar and one of water. Place them in the oven and bake slowly two hours or more, or until they are a deep red brown; quite as nice as preserves. One quart of cranberries, two cupfuls of sugar and a pint of water.
They may be thickened with a tablespoonful of flour or corn-starch dissolved in a little cold water, or with half a cup of rolled cracker or bread crumbs. Canned tomatoes are stewed in the same way. Take off the skins; lay the tomatoes in a buttered pudding-dish; put a bit of butter on each one.
Let the pudding stand half an hour to swell; then bake till brown, about three-quarters of an hour, and eat with liquid sauce. It can be made with slices of bread and butter, instead of crumbs. Wash one teacupful of tapioca, and put it in one quart of cold water to soak for several hours. Pare and core as many good apples as will fit in a two-quart buttered pudding-dish.
Rice or sago cream is made in the same way. One cup of rice; three pints of milk; one heaping cup of sugar; one teaspoonful of salt. Wash the rice well. Butter a two-quart pudding-dish, and stir rice, sugar, and salt together. Pour on the milk. Grate nutmeg over it, and bake for three hours. Very good. One quart of milk; one pint of flour; two eggs; one teaspoonful of salt.
Let simmer in the juice until fruit is done. Put in a glass dish and pour over the syrup. Serve cold. Vienna Rice Custard. Boil 1/2 cup of rice in 1 quart of milk; add salt to taste; boil until very soft. Beat the yolks of 3 eggs with 4 tablespoonfuls of sugar and stir in the rice. Flavor with rose-water and put in a well-buttered pudding-dish.
Mix with the yolks of 8 eggs and the whites beaten to a stiff froth. Pour the mixture into a wet cloth dredged with flour; tie well and let boil five hours. Serve with wine sauce. Swedish Rice Pudding. Mix 3/4 cup of rice in 1 quart of milk; add 1 cup of sugar, a pinch of salt and 1 teaspoonful of vanilla. Pour into a pudding-dish.
223. =Apple Custard.= Pare and core six apples; set them in a pan with a very little water, and stew them until tender; then put them in a pudding dish without breaking, fill the centres with sugar, and pour over them a custard made of a quart of milk, five eggs, four ounces of sugar, and a very little nutmeg; set the pudding-dish in a baking-pan half full of water, and bake it about half an hour.
Put in a buttered pudding-dish and pour over 1/2 cup of melted butter; let bake in a moderate oven until brown. Serve hot. English Muffins. Take 1 quart of warm milk, 1/2 cup of yeast, 1 teaspoonful of salt and flour enough to make a stiff batter; let stand to raise until light.
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